Recipe: Make Jeni’s Buttercrisp Waffle Cones

My Buttercrisp Waffle Cone recipe is the best out there. And believe me, I have tried them all. It’s buttery and nutty with a hint of salt—the perfect flavor pairing for ice cream. Because I know not everyone can make it into a shop this summer, I’m sharing my recipe so you can enjoy a cone at home (ideally with a scoop of Strawberry Buttermilk ice cream). You can also use the cone batter for countless variations: cones big and small, or make cups to plate and serve a crowd. Or fold it into fortune cookies and serve alongside a sundae.

Buttercrisp Cones

Makes 8 medium cones (4 to 6 inches tall and 2 inches across at the top)

  • 2 large egg whites
  • ¼ cup heavy cream
  • ½ cup sugar
  • ¼ teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 5 tablespoons unsalted butter, melted and cooled slightly
  • ⅔ cup all-purpose flour (about 80 grams)

Turn on waffle cone iron (a pizzelle irons works great, too).

Combine the egg whites and cream in a medium bowl and whisk to combine. Add the sugar, salt, and both extracts and whisk for about a minute to combine well.  Whisk in the melted butter. Add the flour, whisking only until the lumps have disappeared and the batter is smooth.

Make the cones in the waffle cone iron according to the directions for your iron.

To shape ice cream cones: Pull the baked round off the iron and position the roller across the middle, leaving room at the bottom to grip the point of cone. Working very quickly, fold one side across the roller and tuck under the cone. Pressing firmly, roll the cone over to finish. Allow it to cool for a few moments in order to set. Remove and repeat.

To shape the waffle cone in bowls: Pull the baked round off the iron and center on top of a metal, 1 cup measuring cup. Using a ¼ cup metal measuring cup, gently press down.

To shape into fortune cookies: Write fortunes on 5- to 6-inch-long strips of paper (the snake tongue makes a nice finish to strips). Set aside.

Spoon about 1 tablespoon of the batter onto the center of the iron and close the lid. When it is ready, pull the round off the iron and place the fortune across the center. Pull the sides up together and press. Crimp the cookie in the center, allow the corners to balloon out. Hold for a few moments in order to set.

The cones are the best the same day they are made, but they will keep for a week in a sealed container.